Sourdough cake

I am using Maurizio’s The Perfect Loaf method to keep the sourdough starter alive and active. The loaf of bread for breakfast looks and tastes great.

To keep the starter in good condition, I have to refresh it everyday, taking most out and feed with fresh water and flour.

These sourdough discards are being used to make various simple breads for lunch, basically adding a little flour into the starter to make it less water,  and make focaccia, pancake, steam buns etc., I like the feeling that the bread seems to digest fast and not swell up and fill the stomach.

I have been practicing making cakes from sourdough discard, and have quite a good result, using whisked egg white to help with the rising.

Basic recipe is :

160gm sourdough starter
40gm flour
40gm honey/sugar
40gm melted butter/coconut oil/olive oil
3 eggyolks

3 egg whites whisked to soft peak
pinch of salt
10gm honey/sugar


for a chocolate walnut version, substitute butter with 100gm melted dark chocolate, sprinkle chopped up walnuts on top.

Bake at 180˚C until golden around 20 minutes.